Name: Fluffy Almond Flour Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup nonfat Greek yogurt; 0.5 scoop vanilla whey protein powder; 0.25 cup blanched almond flour; 1 tsp baking powder; 1 tsp vanilla extract; 0.5 tsp ground cinnamon; 1 pinch sea salt; 1 tsp ghee; 0.25 cup fresh blueberries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Fluffy Almond Flour Pancakes

Griddled almond flour and Greek yogurt batter forms golden, pillowy stacks that release a warm vanilla aroma.

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NUTRITION

Protein

52.6g

Fat

30.9g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup nonfat Greek yogurt

0.5 scoop vanilla whey protein powder

0.25 cup blanched almond flour

1 tsp baking powder

1 tsp vanilla extract

0.5 tsp ground cinnamon

1 pinch sea salt

1 tsp ghee

0.25 cup fresh blueberries

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PREPARATION

1
In a medium bowl, whisk the eggs and Greek yogurt until smooth and well combined.
2
Add the protein powder, almond flour, baking powder, vanilla, cinnamon, and sea salt, stirring until a thick batter forms.
3
Heat a non-stick skillet or griddle over medium-low heat and melt the ghee to coat the surface.
4
Scoop the batter onto the skillet using about 2 tablespoons per pancake, flattening slightly with the back of the spoon.
5
Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then carefully flip.
6
Cook for another 2 minutes until golden brown and cooked through.
7
Serve the warm pancakes topped with fresh blueberries.